Fry bacon in a skillet until crisp. Drain on paper towel and chop into small pieces. For a quicker method, cook bacon in an air fryer or oven until crisp.

Chop broccoli into small, bite-size pieces. Blanch briefly in boiling water for 30 seconds if you prefer softer broccoli, then cool in ice water. For crunch, use raw broccoli.

Place eggs in a pot of cold water, bring to a boil, then turn off and let sit for 10 minutes. Cool and peel, then chop.

In a small bowl, whisk together mayo, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning.

In a large bowl, combine broccoli, bacon, eggs, red onion, seeds, and apple. Pour dressing over the salad and toss to coat evenly.

Cover and chill for at least 30 minutes so the flavors blend. Serve cold or at room temperature.